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Wednesday, 2 November 2011

Chettinad Mutton Fry

Mutton pieces- 1 kg
Onion large( sliced)- 3 nos
Ginger and Garlic paste- 2 tbsp
Turmeric powder- 1/4 tsp
Lemon juice- 1 tbsp
Salt to taste
Water- 1 cup.

For Tempering
Oil- 5 tbsp
Fennel seeds/ Sombu- 1 tsp
Curry leaves- few sprigs
Whole Dry Red Chilli- 6 nos
Whole small Garlic Cloves- 6 nos

For Masala Powder
( Dry roast and grind below ingredients to fine powder)
Cinnamon- 1"
Cloves- 2 nos
Cardamom- 1 no
Corriander Seeds- 2 tbsp
Fennel seeds/ Sombu- 1tbsp
Cumin seeds/ Jeera seeds- 1 tsp
Pepper Corns- 1 tsp
Whole Dry Red Chilli- 6 nos

Chettinad Aatu kari Varuval

Clean and wash the mutton pieces. Marinaded mutton pieces with turmeric powder, ginger and garlic paste and lemon juice for 20 mins.
In a pressure pan or pressure cooker add the marinated mutton pieces, onions, freshly ground masala powder and water.
Cover pan with lid and pressure cook the mutton pieces for 20 mins until soft and tender.
Heat oil in a small pan, when oil is hot add the fennel seeds, curry leaves, whole red chillis and whole garlic clove, saute until garlic turns light brown.
Once the pressure is released from the cooker, remove the lid, there will be some amount of gravy along with mutton pieces. 
Add the sauteed tempering to the cooked mutton pieces.
Season the mutton with required salt and return the cooker to heat.
Fry the mutton pieces until the gravy of the mutton are fully absorbed and mutton pieces are semi dry.
Serve hot Chettinad Mutton Fry with steamed rice, Chapati or with Idli, Dosa.


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